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shrimp scampi over linguini
serves
6
by
nancy stone
Ingredients
2
tablespoons
butter
2
tablespoons
extra-virgin olive oil
4
cloves
garlic
minced
½
cup
white wine
salt & pepper
1/4
teaspoon
crushed red pepper flakes
or to taste
1
lb
linguini
1-2
pounds
large or extra-large shrimp
shelled
⅓
cup
chopped parsley
freshly squeezed juice and zest of a lemon
Instructions
melt butter and olive oil in a large skillet
saute garlic for 1 minute
add the wine, salt & pepper and red pepper flakes and simmer for 2-3 minutes
cook pasta in boiling, salted water
add shrimp to the pan and saute 2-4 minutes until they turn pink
serve over linguini, topped with chopped parsley and lemon juice and lemon zest
Recipe Notes
I used frozen already peeled shrimp to save even more time.